by Jess

This spicy lentil soup recipe is super simple and super tasty. It’s dairy free too.

It’s one of my favourite soups to make when I haven’t been shopping as I usually always have the ingredients in my cupboard, if I don’t have any celery then sometimes I use carrots instead. You can also use other veggies in it, spinach is a good addition. I am obsessed with black onion seeds so have added them, they are the little seeds you get on naan breads from Indian restaurants and I absolutely LOVE them!!

I also love fresh coriander so add loads of it, I have to separate Matt’s first though as he hates it!

I use red lentils in this recipe, they are my favourite type and are high in protein.

This lentil soup is great if you have a cold as it’s full of fresh ginger and garlic.

You can also add less water and it will turn into more of a dahl which you can serve with rice.


Servings 4


  • 3 tbsp Oil
  • 2 sticks Celery finely chopped
  • 3 cloves Garlic finely chopped
  • 2 inch Ginger grated
  • 1 tbsp Black Onion Seeds
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Fenugreek
  • 1 cup Red Lentils
  • 1 tbsp Stock Powder
  • 1 litre Boiling Water
  • 5 heaped tbsp Fresh Coriander finely chopped


  1. Heat the oil up in a large saucepan.

  2. Add the ginger, garlic and celery. Stir then leave for a few minutes.

  3. Add the black onion seeds, cumin, turmeric and fenugreek then stir well and leave for a few minutes. 

  4. Add the red lentils and stir, then add the stock powder followed by the boiling water. Stir well then cover and simmer for 15-20 minutes until the lentils are soft. 

  5. Add the chopped coriander and stir well.

You might also like my carrot, ginger & orange soup recipe.

Don’t forget to check out my vegan cake recipes too!

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